Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

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These muffins were delicious! I had a bunch of bananas that were very ripe, and I didn't want them to go to waste, so I followed this recipe and in no time, delicious banana chocolate chip muffins were on our table. I used mini chocolate chips, as that is what we had in the house, and I made them using a mini muffin pan, because my toddler loves a good muffin. They baked for 12 minutes and turned out perfectly!

These were amazing! I was looking for a 2 banana muffin recipe and found this one. I substituted 1 cup of wheat flour, added cranberries, walnuts and chocolate chips and a small splash of vanilla extract. They were moist and flavorful.

Fantastic! I substituted 3/4C of whole wheat flour for 1C of the AP flour. I also used a 6 cup muffin pan and lowered the cooking time (24 mins.) b/c I used a convection oven. Great recipe for very ripe bananas as all of the other ingredients are in the pantry/fridge. Everyone in the family loved it. This has definitely been added to the rotation!! So delicious - I highly recommend making these muffins.

After battling with my 7-year-old daughter all summer about what she would eat for breakfast, I thought of banana muffins for the beginning of school. I turned to epicurious and this recipe is a winner. I have now made them every other day for a week. No changes in the recipe at all (though I did use mini chocolate chips) and I baked at 375 for slightly higher muffins. It's quick, easy and my daughter will finally eat breakfast!

These were fantastic - I did just as recipe states except added a splash of both vanilla and rum extracts, and used mini chocolate chips. Moist and delicious, without the overpowering banana taste which can sometimes be too much. Tested them for a breakfast potluck on Friday, so I will make a couple tweaks, a tiny bit more banana and I"ll probably sprinkle some sugar on top.
Also making as mini muffins - anyone tried? Not sure what I'll have to change on time, because that 32 minutes was absolutely perfect even though seemed crazy long!

I made this recipe exactly as written, which is the only way anyone can leave an accurate review. If you change the recipe and leave a review, you're really reviewing your own recipe. It's a pet peeve of mine. Now that I've got that out of the way, I thought these muffins were delicious and simple to make. 32 minutes was the perfect amount of cooking time. Just golden on top and not a burned bottom in the batch. The texture is much lighter than banana bread, which I enjoyed, because I find that banana bread can be oppressively dense. These came out of the oven shortly before my husband and son came in from shoveling snow, and they happily gobbled them down while they were still warm. They both commented on the light texture and buttery flavor. I'll definitely make these again. Great recipe!

These come out moist and delicious. I had some bananas that needed to get used, so I made these, separated them into packages of 6 to freeze. To freeze: After they have cooled completely, place them on a parchment lined baking sheet, not allowing them to touch. Place sheet in freezer and freeze over night. In the morning, you can package them in freezer bags, or use your foodsaver depending on how long you want to store them. Freezing them on the baking sheet first, will keep them from sticking together after packaged.

Just made this and it's not so bad. I made the following changes: added 1/4 teaspoon of vanilla extract, used 3 large ripened bananas, and baked it for an additional 5 mins on the top rack. I have to agreee with the other review in that they are very "cakey" and not dense like my go-to banana bread/muffin recipe. If I forget to put my butter out to room temp, i'd make these again

I was skeptical after reading the negative reviews, but I ended up with the best banana muffins I've ever made. Full disclosure, I did add 1tsp of vanilla (to a double batch) and I used duck eggs (which make batters fluff up a bit more).